The amount of salt here can be adjusted down if you feel it may be too much. At first I thought it was too much, but once I added the sugar glaze to the final pop tarts I felt this amount of salt really made a huge benefit to the overall taste and I changed my mind and decided it was a perfect balance just the way it is.

Author: Gretchen's Bakery

Serves: 8-10 Pop tarts

Ingredients

For the Dough:

All Purpose Flour 2 cups (250g)

Granulated Sugar 2 tablespoons (28g)

Salt 1 teaspoon (6g)

Unsalted Butter 1 cup (226g)

Milk ¼ cup (60ml)

For the Blueberry Filling:

Fresh or Frozen Blueberries 2 cups

Water as needed

Sugar as needed

Instructions

For the Dough:

In the workbowl of a food processor combine the flour, sugar and salt.

Dice the cold butter into small ½" pieces and add to the flour mixture

Pulse it several times to create a course mealy consistency

Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass

Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.

For the Blueberry Filling:

Combine the blueberries and a tablespoon or two f water and granulated sugar to your taste (0- 4 tablespoons is good)

Cook over low heat stirring often, until a sauce-like compote is achieved, the blueberries will burst and the sauce will thicken~ this should take no more than 20 minutes on low- medium heat

To roll the dough you must break it up into pieces and it will be very dry & crumbly, you did nothing wrong.

Refrigerate until cold and it will thicken more as it cools

To prepare the pop tart dough:

You will have to knead it with extra flour to get it to a roll-able, pliable consistency

Roll the dough to less than ¼" thick

Cut out rectangles to the desired size you want your pop tarts to be (I did 4" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)

You can re-roll the dough several times to utilize all the pieces.

Fill each rectangle of dough fill with 2 tablespoons of blueberry filling.

Cover with another rectangle of dough and with a fork crimp the edges to seal.

Brush each pop tart with egg white and bake in a preheated 375°f oven for 18-22 minutes or until golden browned

I’m a fan of your creations. I would love to try this recipe however blueberry is not available to where I live (Philippines) and if there are some it cost me fortune. Can I substitute it by using blueberry pie filling? Thanks and more power to you! 🙂

Hi Gretchen, I’m just kind of confused. Isn’t the pop tart dough supposed to be kind of like pie crust? If so, won’t kneading it, per the recipe’s instructions, make the dough very tough and bread like? Please explain, thanks

yes it is like a pie dough and no it wont make it tough, it has to get back to a pliable consistency in order for it to roll, as you saw in the video it was a crumbly mass after chilling. Dont worry- I rolled it and re-rolled it and it was GREAT!

Hello, (From United States here)
I made these today and I think they came out pretty good. Some comments or tips to help others out: my dough wasn’t as crumbly as Gretchens but it still worked fine. I still worked it out like her. The dough its self was pretty “tough” as in it doesn’t need a ton of flour and it’s pretty forgiving. I used pie filling I bought and next time if I use that I think I will blend it up a bit so it’s a bit smoother (I used strawberry and berry medley). Lastly eating the tarts themselves the dough taste like drier shortbread cookies. Still good just trying to help others out. Also of course, thank you Gretchen for helping everyone out and your videos help a ton!

I would love to make this recipe using your cube fondant icing however it states that it is sold out. Tried to find something like it on amazon but nothing by that name. All I could find was roll fondant. Will you be getting more in stock?